First let me tell you the taste and texture. It is tender and delicate owing somewhere between the creaminess of a Pâté and a slice of cold cut meat. It is best grilled as it brings out a slightly smokey flavor. It is rich and filling and zesty with a dollop of yellow mustard. It sits well with a few glasses of lager beer.
The Leberkäs as directly translated to English means ‘liver cheese’. I have heard it said that in some places in eastern Europe, they do indeed eat a liver cheese. This not what Bavarian Leberkäs is and in fact it is by law that such loaves hailing from Bavaria are not to contain over 4% of that organ. Now, what it is is a spiced loaf of pressed pork similar to what one would consider bologna. I forewarn you to leave aside your ideas of bologna: This is a quality food with far superior ingredients than standard, American lunch meats. With that in mind lets continue along.
To my American audience, do you remember 1776? Well indeed a historical day for you, it was too for the German free state of Bavaria; The Leberkäs was invented by an elector of Bavaria named Charles Theodore. Here is what I have been told by some local friends as an account towards its propagation: During Christian religious holidays such as Lent and Ash Wednesday when it was not permitted to eat meat, sick and infirmed people were given this loaf. Meat was considered a superior restorative. So as a means of disguising meat, a loaf was fashioned.(How you can trick the omnipotent, is beyond me) Well, this crafty meat loaf caught on after generations and soon it became incorporated in regular lunches; a grilled and thick slice between a baked roll dressed with a bit of mustard.
Did I miss something important? Let me know, lets share our knowledge.